Vegan Chickpea Tikka Masala with Green Rice
Ingredients
Green Rice
-
2
cups
packed baby spinach
-
1
unit
jalapeño or serrano pepper
-
¼
large
yellow onion
-
2
cloves
garlic
-
2
tablespoons
extra-virgin olive oil
-
½
teaspoon
fine sea salt
-
1 ¾
cups
water
-
1 ½
cups
long-grain brown rice
Chickpea Tikka Masala
-
1
tablespoon
grated or minced fresh ginger
-
3
cloves
garlic
-
1
tablespoon
ground coriander
-
1 ½
teaspoons
ground cumin
-
½
teaspoon
ground turmeric
-
¼
teaspoon
ground cardamom
-
pinch
unit
ground cinnamon
-
pinch
unit
cayenne pepper
-
1
box (28 ounces)
whole or diced tomatoes
-
1
tablespoon
extra-virgin olive oil
-
¾
large
yellow onion
-
½
teaspoon
fine sea salt
-
1
can (15 ounces)
chickpeas
-
¾
cup
canned coconut milk
-
½
cup
chopped fresh cilantro
Instructions
- Blend spinach, jalapeño, onion, garlic, olive oil, salt, and water until smooth.
- Transfer the mixture to a saucepan, add remaining water, and bring to a boil.
- Add rice, reduce heat, cover, and simmer until the rice is tender and liquid is absorbed.
- Let the rice steam off heat for 10 minutes after cooking.
- Prepare ginger and garlic, and combine ground spices in a bowl.
- Blend tomatoes until smooth in the food processor.
- In a skillet, heat olive oil, add onion and salt, and cook until soft.
- Add ginger and garlic, cook until fragrant, then add ground spices.
- Stir in blended tomatoes, chickpeas, coconut milk, and cilantro, and simmer until thickened.
- Fluff the rice and season with salt, then serve with chickpea masala and garnish with cilantro.
Nutrition Facts (estimated)
Servings
4
Calories
206
Total fat
21g
Total carbohydrates
4g
Total protein
1g
Sodium
590mg
Cholesterol
0mg
You might also like